Macadamia Free Salsa Macha
Salsa macha is one of those condiments that quietly transforms everything it touches — spooned over eggs, drizzled on tacos, stirred into rice, or eaten straight off a spoon when no one is looking. This version is built on a trio of dried chiles (ancho, guajillo, and árbol), each bringing its own layer of heat, earthiness, and subtle sweetness to the final jar. The technique is all about frying each component — garlic, peanuts, sesame seeds, and chiles — separately in hot oil so every element develops its own toasty depth before everything comes together in the blender. A splash of apple cider vinegar and a pinch of sugar round out the flavor, giving it that addictive sweet-savory-spicy balance that keeps you reaching for the jar. Because the recipe leans on peanuts and sesame as its nuts and seeds, it naturally skips the tree nuts that can sneak into store-bought chile oils and specialty condiments — so you get all the richness without the worry. The final texture is chunky and spoonable, not a smooth paste, which means it clings beautifully to whatever you put it on. Make a batch, stash it in the fridge, and watch it disappear faster than you expect.
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Learn more →Ingredients
8 servings
- 1 cup neutral oil (such as avocado oil or sunflower oil)
- 4 dried ancho chiles, stems and seeds removed, torn into pieces
- 3 dried guajillo chiles, stems and seeds removed, torn into pieces
- 2 dried chiles de árbol, stems removed
- 5 garlic cloves, peeled
- ⅓ cup raw peanuts
- 2 tbsp sesame seeds
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt, plus more to taste
- ½ tsp dried oregano
- ½ tsp sugar
Instructions
- 1
Pour the oil into a small saucepan and set over medium-low heat until the oil reaches about 300°F (150°C) — it should shimmer and move easily when the pan is tilted, but not smoke.
- 2
Add the garlic cloves to the hot oil and fry, turning occasionally, until golden and lightly blistered on all sides, about 3–4 minutes. Watch closely, as garlic can brown quickly. Remove the garlic with a slotted spoon and set aside.
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